Argentine sauce commonly used with grilled or barbecued meats. However, it’s also great with fish.
This is Colin’s own take on the sauce. It’s a really great sauce and worthy of experimentation. Most traditional Chimichurri recipes do not include spring onion, coriander or sugar for example, and many people like to reduce the amount of salt. Traditionalists might use red wine vinegar. It’s all a matter of taste!
2-3 long red chillies, seeds removed, chopped
1 Spring onion, chopped
10-12 garlic cloves, peeled, chopped
2 large handfuls finely chopped parsley leaves
1 small handful of chopped coriander leaves
4 tsp dried oregano
2 tsp sea or rock salt
2 tsp lime juice
1 tsp light brown sugar
5 tbsp cider vinegar
5 tbsp extra virgin olive oil
5 tbsp cold water
Put all the ingredients into a bowl and mix thoroughly,
then cover the bowl with a sheet of cling film.
Leave the mixture aside for 4-6 hours to allow the
flavours to infuse, or preferably overnight in a refrigerator.
Return the sauce to room temperature before us.
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